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Leiths Advent - DEC 2 - Our Cranberry and Orange Scones

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Leiths Advent - DEC 2 - Our Cranberry and Orange Scones

Photo by Charlie Richards.

A tea party classic with a festive twist. Our simple recipe for these cranberry and orange scones is definitely one to try. Baking these will fill your kitchen with the most wonderful, wintry aroma.


Serves 10-12

Cranberry and Orange Scones
225g/8oz self-raising flour
2 teaspoons mixed spice
½ teaspoon salt
55g/2oz butter
30g/1oz caster sugar
1 tablespoon demerera sugar
55g/2oz dried cranberries
Grated zest of 1 large orange
150ml/1/4 pint milk

To Serve
Brandy butter


  1. Preheat the oven to 200C/400F/gas mark 6. Lightly flour a baking sheet, set aside.
  2. Sift the flour with the salt and mixed spice into a large bowl.
  3. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugars and orange zest.
  4. Make a deep well in the flour, pour in 130ml of the milk and mix to a soft, spongy dough with a knife. Use the other 20ml of milk if required (if the dough still looks a little dry and won’t come together easily).
  5. On a floured surface, bring the dough together very lightly until it is just smooth. Roll or press out to 2.5cm/1inch thick. Flour your chosen pastry cutter (approx. 5cm), cleanly stamp out the scones as closely together as possible to utilise the dough efficiently (do not twist the cutter or this may seal the sides and prevent an even rise). Any off cuts of dough can be brought back together and used but these will be a little tougher and look a little more rustic than the initial stamped out scones.
  6. Place the scones on the prepared baking sheet.
  7. Bake the scones at the top of the preheated oven for 8-10 minutes, until well risen, lightly golden, feel light and show no obvious grey dough in their centre. Serve hot from the oven with brandy butter.

Head to our Ultimate Guide to Christmas Cooking for all the festive recipes you'll need this season!

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